Salsa Verde Rice with Shrimp

2 servings

½ cup <a href="https://shop.lundberg.com/products/organic-white-long-grain-rice" target="_blank" rel="nofollow sponsored">Lundberg's Organic Long Grain White Rice</a>

½ cup chicken or vegetable broth

1 tablespoons butter

½ cup cup <a href="https://muybuenoblog.com/2011/01/salsa-verde/">salsa verde</a>, homemade or store-bought divided

½ pound jumbo shrimp peeled and deveined

Kosher salt

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Combine rice, broth, butter, and ½ cup of salsa in a pot, and bring to a boil.
Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 15 minutes.
Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
If rice is too firm at the end of cooking, it may be necessary to add 1 to 2 tablespoons of liquid and cook longer.
In a large skillet over medium-high, heat oil.
Season shrimp with salt and cook until cooked through, 2 minutes per side.
Serve rice topped with shrimp and salsa verde.